21
Dec 18

Cheese stuffed Besan palak cheela

This is the favorite breakfast for health conscious & fitness enthusiast who wants to eat protein rich food and avoid eating carbohydrates, especially for those who would like to go keto diet.

It is very healthy and tasty too… enjoy the recipe, pair with soup and it’s a complete meal…

Here I stuffed cheese slice in it, which is loved by children too…

Ingredients:

  • Besan (chickpea flour): 1 bowl
  • Spinach (chopped):  2 bowl
  • Salt: ½ teaspoon (as per taste)
  • Ajawine (carom seed): ¼ teaspoon
  • Cooking oil/butter: for roasting

Preparation:

  1. Grind spinach along with water, strain it and prepare 1 cup of spinach juice. Keep aside.
  2. Take a mixing bowl; put Besan, spinach juice, salt, Ajawine, make a smooth paste without any lump. Keep aside.

Method:

  1. Take a non stick pan; apply one spoon of butter, grease all over on it.
  2. Pour ladleful of batter on the centre of the tawa and quickly spread with circular motion.
  3. Cook from one side, spread ½ teaspoon of butter on the side and top. Wait for few minutes, the edges get lifted from the edge, flip it and cook both sides. Put cheese slice and fold the cheela in triangular shape or your desirable shape as shown in the photo.
  4. Transfer into serving plate ‘Besan palak cheela stuffed with cheese’ is ready to serve along with chutney or tomato ketchup.
    Cheese stuffed Besan palak cheela

    Cheese stuffed Besan palak cheela

    Ingredients

    Ingredients

    put Besan, spinach juice, salt, Ajawine, make a smooth paste without any lump

    put Besan, spinach juice, salt, Ajawine, make a smooth paste without any lump

    put Besan, spinach juice, salt, Ajawine, make a smooth paste without any lump

    put Besan, spinach juice, salt, Ajawine, make a smooth paste without any lump

    apply one spoon of butter

    apply one spoon of butter

    quickly spread with circular motion

    quickly spread with circular motion

    Cook from one side

    Cook from one side

    flip it and cook both sides

    flip it and cook both sides

    Put cheese slice and fold the cheela

    Put cheese slice and fold the cheela

    fold the cheela in triangular  shape

    fold the cheela in triangular
    shape

    Cheese stuffed Besan palak cheela

    Cheese stuffed Besan palak cheela

    Cheese stuffed Besan palak cheela

    Cheese stuffed Besan palak cheela


17
Dec 18

Makai ka kheecha (cornmeal porridge)

I had been on trip to London. My daughter in law ordered to home delivery for lunch to an Italian restaurant. I tasted one of the dishes named ‘Polenta’. This dish made from cornmeal and taste is awesome.

That moment I recalled my childhood day, actually it was resemble to our Indian recipe ‘Makai ka kheecha’. The next morning I prepared the dish with some variation as ‘Makai ka kheecha’ traditionally served as ‘Halwa or Porridge’, but in my recipe I set this porridge in a greased plate and after cooling, cut into square and rectangle.

Many decades ago; this cornmeal recipe was traditionally associated with lower class, poor, rural and peasant people for their everyday nutrition. But now for couple of decades it has become popular in all segment of Indian society and available in the top restaurants too.

So, plan to prepare the recipe and enjoy the recipe…you may serve as porridge or make slice as per your choice but it is important to take care of the texture and consistency.

Very light to eat as breakfast…or with evening tea… as light meal…

Note: Traditionally it is made from yellow cornmeal.

Ingredients:

  • Makai ka Aata (cornmeal): 100 gm.
  • Water: 400 ml
  • Salt: ½ teaspoon
  • Butter: 2 table spoon
  • Roasted cumin powder: ½ teaspoon
  • Meetha soda (soda bicarb): 1 pinch (optional)
  • Turmeric powder: 1 pinch (optional)
  • Garlic paste: ¼ teaspoon (optional)

For seasoning:

  • Cooking oil: 1 tablespoon
  • Cumin ½ teaspoons
  • Mustard seeds: ½ teaspoon
  • Curry leaves: 1 twig
  • Green chili: 1-2 no.
  • Fresh coriander leaves: 2 tablespoon (chopped)

Preparation:

  1. Chop the coriander leaves, slit green chili keep aside.
  2. Grease a plate with ghee/oil, keep aside.

Method:

  1. Boil water in a thick bottom pot; bring the water to boil, add salt and 1 tablespoon of butter in it, add cumin powder, garlic paste and meetha soda too.
  2. Add cornmeal into the boiling water in a steady manner: continue stirring until become thick, cover the pot and cook on lower flame for 10-12 minutes, add remains butter. It is necessary stir occasionally to cook evenly and prevent settling down on the bottom.
  3. Cook until it comes to the halwa consistency; pour it on the greased plate, allow cooling and cut into rectangle or square shape as you wish. Keecha is ready to serve on the table after seasoning.

Seasoning:

  1. Take a fry pan and heat oil, when it starts to smoke add cumin, mustard seed and green chili.
  2. Sputter it for few seconds; pour this seasoning over the prepared kheecha.
  3. Transfer into platter and decorate with coriander Leaves. Now Makai ka kheecha (cornmeal porridge) is ready to serve.
    Makai ka kheecha (cornmeal porridge)

    Makai ka kheecha (cornmeal porridge)

    Ingredients

    Ingredients

    add cumin powder, garlic paste and meetha soda too.

    add cumin powder, garlic paste and meetha soda too.

    add cumin powder, garlic paste and meetha soda too.

    add cumin powder, garlic paste and meetha soda too.

    add cumin powder, garlic paste and meetha soda too.

    add cumin powder, garlic paste and meetha soda too.

    Add cornmeal into the boiling water

    Add cornmeal into the boiling water

    Add cornmeal into the boiling water

    Add cornmeal into the boiling water

    It is necessary stir occasionally

    It is necessary stir occasionally

    pour it on the greased plate

    pour it on the greased plate

    allow cooling

    allow cooling

    Seasoning

    Seasoning

    cut into rectangle or square shape

    cut into rectangle or square shape

    Makai ka kheecha (cornmeal porridge)

    Makai ka kheecha (cornmeal porridge)

    Makai ka kheecha (cornmeal porridge)

    Makai ka kheecha (cornmeal porridge)

    Makai ka kheecha (cornmeal porridge)

    Makai ka kheecha (cornmeal porridge)


04
Dec 18

Cucumber paratha

Weekend, so go ahead and give a delicious treat to your family: a special brunch…with cucumber…

Cucumber is rich in potassium, magnesium, fiber and vitamin C; it also “provides small amounts of vitamin K, and vitamin A

Cucumber paratha is complete meal with raita & fresh juice. When you will prepare; I am sure everyone going to ask for more…

Ingredients:

  • Wheat flour (Aata): 2 cup
  • Gram flour (Besan): 1 cup
  • Cucumber: 2 no.
  •  Salt: 1 teaspoon
  • Garam masala: ½ teaspoon
  • Chat masala: ½ teaspoon
  • Onion seed (Kalonji):  ½ teaspoon
  • Ghee: 100 gm (to be used during roasting paratha)

Preparation:

  1. Grate cucumber with the help of grater /food processor; Take a wide vessel; put Besan, Aata, salt, Kalonji, and grated cucumber, Mix well, add small quantity of water (if required) to make the dough. (Grated cucumber contains water).
  2.  (The dough can be made in food processor also), Cover and Keep aside, to be used after 10 minutes.).

Method:

  1. Divide dough into 6-8 parts, make big lemon size balls, and Roll the ball in 4-5” diameter circle. Now raw paratha is ready.
  2. Place tawa (griddle) on oven, when it becomes hot; reduce the flame to medium, Place the rolled paratha on this. Cook for few seconds till it changes the color. Turn the side and roast it by pressing gently by spatula, apply some ghee and turn it, roast both sides by applying ghee as well as pressing it lightly. Take out the paratha from griddle.
  3. Serve either hot or warm with boondi raita, tomato salsa, radish chutney/Green chutney/ Gajar (carrot) & Gobhi (cauliflower) pickle.
  4. Garnish with homemade butter.
  5. Yummy cucumber paratha is ready to serve.
    Cucumber paratha

    Cucumber paratha

    Ingredients

    Ingredients

    Grate cucumber with the help of grater

    Grate cucumber with the help of grater

    dough

    dough

    Roll the ball

    Roll the ball

    Place the rolled paratha on this

    Place the rolled paratha on this

    , apply some ghee

    , apply some ghee

    roast both sides by applying ghee

    roast both sides by applying ghee

    roast both sides by applying ghee

    roast both sides by applying ghee

    Cucumber paratha

    Cucumber paratha

    Cucumber paratha

    Cucumber paratha


30
Oct 18

Raw banana kachori

The buzz of the Deepawali festival is more on the sounds of the crackers than on the calendar, Indian prefers homemade cooked food and very fond of cooking food so I am uploading today raw banana kachori.

Raw banana kachori has amazing taste, your guest and family is sure to appreciate the recipe. There is no onion and garlic used in this recipe. Enjoy the crunchy raw banana kachori with evening tea. Don’t forget to apply oil in your hands, before peeling and chopping raw banana.

Ingredient:

For stuffing:

  • Raw banana: 2no.
  • Salt: 1 teaspoon
  • Chat masala: 1 teaspoon
  • Red Chili powder: 1 teaspoon
  • Saunf (funnel seed):1 teaspoon
  • Coriander leaves: 20-30 gm
  • Kalongi: ½ teaspoon
  • Oil: 1 table spoon
  • For dough (outer layer):
  • Maida (refined flour):2 cups
  • Ghee/Oil: 125-150 ml
  • Ajwain (thymol seed):1 teaspoon
  • Salt: ½ teaspoon
  • Oil: for deep frying

Preparation

  1. Boil/ microwave the raw banana, Peel and grate the banana, keep aside.

For making dough:

  1. Take a wide vessel/food processor, Pour Maida, salt, Ajawin and ghee. Mix well by rubbing between palms.
  2. Mix well and prepare hard dough with the help of water. Keep aside for at least half an hour before use.

For stuffing:

  1. Take fry pan, put oil and heat, when it smokes, add fennel seeds and Kalongi wait till it sputters, add grated banana stir and fry (keep it stirring otherwise it may burn). Add salt, chat masala, red chili powder and fresh coriander leaves; stir continuously and fry for couple of minutes. Put off the flame, now, stuffing is ready. Keep aside.

Method:

For making kachori:

  1. Take dough, make lemon size balls. Flatten the edge of each ball with the help of finger, make 3’’ diameter circle (leaving centre little thicker than edge) and stuff 1 tablespoon stuffing in the centre.
  2. Pull the edge of dough to wrap the (stuffing) repeat with the rest. Make it round in shape.
  3. Heat oil in a fry pan on medium heat, to check if oil is ready put a small piece of dough in the oil, if it comes up slowly means temperature is ok, if not wait for a while and check again.
  4. Deep fry the kachori on medium low heat.
  5. After they start to puff; slowly turn over. Fry till it becomes golden brown.
  6. Now, mouth watering kachori is ready to eat with green chutney and sauth (tamarind chutney).
  7. Note: if the kachori is fried on high heat, it will be soft. It will not be crunchy.
Raw banana kachori

Raw banana kachori

Ingredient

Ingredient

Ingredient

Ingredient

add fennel seeds and Kalongi

add fennel seeds and Kalongi

add fennel seeds and Kalongi

add fennel seeds and Kalongi

add fennel seeds and Kalongi

add fennel seeds and Kalongi

add grated banana

add grated banana

Add salt

Add salt

Add salt, chat masala

Add salt, chat masala

Add salt, chat masala, red chili powder

Add salt, chat masala, red chili powder

and fresh coriander leaves

and fresh coriander leaves

stuffing & dough

stuffing & dough

make lemon size balls

make lemon size balls

Flatten the edge of each ball

Flatten the edge of each ball

stuff 1 tablespoon stuffing

stuff 1 tablespoon stuffing

Pull the edge of dough

Pull the edge of dough

Pull the edge of dough to wrap the (stuffing)

Pull the edge of dough to wrap the (stuffing)

raw kachori

raw kachori

Deep fry the kachori

Deep fry the kachori

Deep fry the kachori

Deep fry the kachori

Fry till it becomes golden brown

Fry till it becomes golden brown

Raw banana kachori

Raw banana kachori

Raw banana kachori

Raw banana kachori


10
Aug 18

Raw jack fruit stuffed paratha

You can try this unique raw ‘jackfruit keema’ filled paratha! Use chat masala to infuse the dish a genuine flavor. Tuck it into breakfast or meal; combine with mint raita and green chutney.

Ingredients:

For paratha:

  • Wheat flour (Aata): 200 gm.
  • Salt: 1 teaspoon
  • Kalonji (nigella sativa): ¼ teaspoon
  • Ajwain (Carom seed):  ½ teaspoon
  • Ghee: 100 gm (to be used during roasting paratha)
  • Ghee: 20 gm (to be mixed with dough as moin)

For stuffing:

  • Raw jackfruit: 500gm
  • Ginger: 2” piece
  • Onion: 1no. (Medium size)
  • Fresh green chili: 2 no.
  • Salt: 1 teaspoon
  • Chat masala: 1 teaspoon
  • Sesame seed: 10 gm
  • Coriander leaves: 20 gm.

Preparation:

For making stuffing:

  1. Chop onion into small pieces, keep aside.
  2. Discard the seed of fresh green chili and chop into fine pieces, keep aside.
  3. Chop green coriander leaves, keep aside.
  4. Peel off the skin of jack fruit: chop roughly and boil it. Mash roughly by masher or food processor, keep aside.
  5. Heat 1 tablespoon of oil in a fry pan, add sesame seed, when it turns brown, add chopped green chili, ginger and onion.
  6. Stir it, sauté on high flame till color changes. Add mashed jack fruit and fry it on medium flame, add salt, chat masala and turmeric powder.
  7. Add chopped coriander leaves; stir fry for couple of minutes, Keep aside.
  8. Now stuffing is ready. Divide stuffing into 8-9 parts, make big lemon size balls, and keep aside.

For making dough:

  1. Take a wide vessel; put Aata, Ajwain, Kalonji ghee and salt. Mix well
  2. Add water to knead them, put water in small quantity till the dough becomes soft.
  3.  (The dough can be made in food processor also), Cover and Keep aside, to be used after 10 minutes.

Method:

  1. Divide dough into 8-9 parts (equal to stuffing); make big lemon size balls,.
  2. Roll the ball in 5-6 inch diameter circle.
  3.  Place ball of stuffing in the centre of the circle.
  4. Fold it and seal the edges by pleating, fold the edges into the center and join properly.
  5. Now press this ball slightly with the help of palm.
  6. Again roll this ball into the wheat flour, roll this ball with the help of rolling pin gently, till the 5 – 6 inch dia.
  7. Now raw paratha is ready.
  8. Take a tawa (griddle) and put on high flame, when it becomes hot; reduce the flame to medium flame.
  9. Place the rolled paratha on this.
  10. Cook for few seconds till it changes the color.
  11. Turn the other side and cook it while pressing gently by spatula.
  12. By pressing it will puff up. Sometimes it will not. (But need not to worry taste will still be great; it only shows that rolling is not proper). Apply some ghee and turn it.
  13. Cook both sides by applying ghee as well as pressing it lightly.
  14. Serve directly to the plate. Serve the paratha with raita, Tomato radish salad (stir fry) or Gajar (carrot) & Gobhi (cauliflower) pickle, Garnish with homemade butter.
    Raw jack fruit stuffed paratha

    Raw jack fruit stuffed paratha

    Ingredients

    Ingredients

    ingredients for stuffing

    ingredients for stuffing

    add sesame seed

    add sesame seed

    add chopped green chili, ginger and onion.

    add chopped green chili, ginger and onion.

    add chopped green chili, ginger and onion.

    add chopped green chili, ginger and onion.

    add salt, chaat masala and turmeric powder.

    add salt, chaat masala and turmeric powder.

    Add mashed jackfruit

    Add mashed jackfruit

    Add chopped coriander leaves

    Add chopped coriander leaves

    dough & stuffing

    dough & stuffing

    dough ball & stuffing ball

    dough ball & stuffing ball

    Roll the ball

    Roll the ball

    apply some ghee(optional)

    apply some ghee(optional)

    Place ball of stuffing

    Place ball of stuffing

    Fold it and seal the edges by pleating

    Fold it and seal the edges by pleating

    Fold it and seal the edges by pleating

    Fold it and seal the edges by pleating

    Apply some ghee

    Apply some ghee

    By pressing it will puff up

    By pressing it will puff up

    Raw jack fruit stuffed paratha

    Raw jack fruit stuffed paratha

    Raw jack fruit stuffed paratha

    Raw jack fruit stuffed paratha

    Raw jack fruit stuffed paratha

    Raw jack fruit stuffed paratha

    Raw jack fruit stuffed paratha

    Raw jack fruit stuffed paratha

    Raw jack fruit stuffed paratha

    Raw jack fruit stuffed paratha